White Bean Bruschetta
Try this tasty bruschetta with crispy bread topped with white beans, tomatoes, and spices. Served as a side dish or an appetizer, it is sure to be a crowd pleaser!
- Yield
- 4 Servings
- Serving size
- 3 slices
- Rating
- 3.71 of 5 (122 ratings)
Food groups
- Grains: 1 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 1 whole-wheat French baguette, cut into 12 thin slices along the bias
- 1/4 cup olive oil, divided
- 1 cup white onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup canned navy beans, rinsed and drained
- 2 tomatoes, cored and cubed
- 2 tablespoons balsamic vinegar
Directions
- Slice the baguette on the diagonal into thin slices (about 12 slices for a baguette).
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat.
- Place the bread slices in the pan and cook on medium high heat until sizzling and golden.
- Before flipping the bread, add an additional tablespoon of olive oil to the pan and cook the second side until golden.
- For the topping, cook the onions and the remaining tablespoon of olive oil over medium heat until the onions are soft, about 7 minutes.
- Add the garlic, basil, and oregano and cook another minute or two, until fragrant.
- Add beans and continue cooking for another five minutes on low heat.
- Add the tomatoes and turn off the heat, allowing tomatoes to warm without cooking.
- Drizzle the balsamic vinegar into the pan and gently stir.
- Scoop heaping spoonsful of the tomato-bean mixture onto the grilled bread and enjoy.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 341.37 |
| Total Fat | 15.46 g |
| Saturated Fat | 2.51 g |
| Monounsaturated Fat | 10 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 41.3 g |
| Dietary Fiber | 5.91 g |
| Total Sugars | 6.11 g |
| Added Sugars included | 1 g |
| Protein | 10.24 g |
| Calcium | 91 mg |
| Potassium | 509 mg |
| Sodium | 389.7 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 61 mg |
| Phosphorus | 163 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 21 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 4 mg |
| Vitamin K | 20 mcg |
| Folate | 140 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 30 mg |
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Source
Recipe by: MyPlate National Strategic Partners — The Grain Chain
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/white-bean-bruschetta. Federal works are public domain in the United States.